Hollandaise

1 . Stage

Whisk vigorously until the yolks become thick and creamy, about 3 minutes. (To prevent scorching your hand, wear an oven mitt or hold the bowl with a small kitchen towel.)

2 . Stage

Slowly add melted butter a few tablespoons at a time while continuously whisking. Be sure that each addition is incorporated into the egg mixture before adding more. Continue whisking until sauce thickens, about 2 minutes more.

3 . Stage

Remove from heat and season with ½ teaspoon salt, cayenne, and additional lemon juice if desired.

4 . Stage

Add egg yolks and lemon juice to a blender. Pulse to combine.

5 . Stage

Turn the blender to low and slowly add all the (warm) melted butter while it is running. Continue to blend until the sauce is thick.

6 . Stage

Season with ½ teaspoon salt, cayenne, and additional lemon juice if desired.